Nikujaga – Japanese Beef and Potato Stew

Instructions

1. 1
   Heat oil in a large pot or Dutch oven over medium-high heat.
2. 2
   Add beef slices and cook until browned on all sides, about 5 minutes. Remove and set aside.
3. 3
   In the same pot, sauté garlic and ginger until fragrant, about 1 minute.
4. 4
   Add onions and carrots, cooking for 3-4 minutes until slightly softened.
5. 5
   Return beef to the pot and add potatoes.
6. 6
   Pour in stock, soy sauce, sugar, and mirin. Stir well to combine.
7. 7
   Bring to a boil, then reduce heat to low and simmer covered for 25-30 minutes until potatoes are tender.
8. 8
   Taste and adjust seasoning as needed. Serve hot over steamed rice, garnished with green onion.